I don't like Nando's.
I find the chicken greasy and dry at the same time (quite an impressive achievement), the food is never warm and the restaurant is always full of people trying to chase away their hangovers.
However I do like piri piri and it's really not that hard to make at home.
To serve I think it goes really well with home-made seasoned potato wedges and corn on the cob dripping in salt and butter. According to Steve I'm weird for putting salt on my corn but I happen to love it.
4 chicken portions (strangely enough) - on the bone
1 small onion
Tomato passata or puree
1 lemon (cut in half)
1 tablespoon sweet smoked paprika
Sprinkling of maldon sea salt flakes
1 dried ancho chilli
1 teaspoon dried oregano
1 teaspoon dried coriander leaves
1 teaspoon dried thyme
1 tablespoon hot sauce
1 teaspoon celery salt
2 cloves crushed garlic
Between 1 and 5 red birdseye chillli's
Set aside to marinade until 1 hour before you are ready to eat.
Turn the oven up to 180 and prep your potatoes. Scrub the skins well and cut them into wedges. You don't need to peel them. Scatter the wedges in a baking tray, slosh them with olive oil, pepper, thyme and a generous amount of sea salt and roast for 45 minutes - 1 hour, turning every so often.